1. Cooking Literacy: Meringues as Culinary Scaffoldings

   • César Vega
   • Avani Sanghvi

   REVIEW ARTICLE 14 February 2012 Pages: 103 - 113

   

2. Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil

   • Rubén M. Maggio
   • Lorenzo Cerretani
   • Emma Chiavaro

   ORIGINAL ARTICLE 26 January 2012 Pages: 114 - 123

   

3. Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate

   • Lauren Ashworth Killian
   • John N. Coupland

   ORIGINAL ARTICLE 23 February 2012 Pages: 124 - 131

   

4. Temperature Dependence of Relaxation Spectra for Self-Assembled Fibrillar Networks of 12-Hydroxystearic Acid in Canola Oil Organogels

   • Michael A. Rogers
   • Vassilis Kontogiorgos

   ORIGINAL ARTICLE 17 April 2012 Pages: 132 - 137

   

5. Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach

   • Iris J. Joye
   • Andrew Draganski
   • Richard D. Ludescher

   ORIGINAL ARTICLE 23 February 2012 Pages: 138 - 144

   

6. Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study

   • Alison Matalanis
   • David Julian McClements

   ORIGINAL ARTICLE 05 April 2012 Pages: 145 - 154

   

7. Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

   • Supakchon Klongdee
   • Masubon Thongngam
   • Utai Klinkesorn

   ORIGINAL ARTICLE 19 April 2012 Pages: 155 - 162

   

8. Moisture Sorption Thermodynamics of Camellia oleifera

   • Chaohong Xing
   • Xiaojun Liu
   • Xingguo Wang

   ORIGINAL ARTICLE 03 May 2012 Pages: 163 - 172

   

9. Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

   • B. Lagrain
   • E. Wilderjans
   • J. A. Delcour

   ORIGINAL ARTICLE 12 April 2012 Pages: 173 - 181